Quality Certifications

Our quality program and the environment in which all employee’s operate is rooted in a belief that food safety is our number one priority.   We invest in state of the art equipment, provide training for all employees as well as utilize all the tools necessary to produce quality products.  Our dedication is evident throughout our organization and show through successful audits and certifications.

Quality programs:

  • SQF – Level 2
  • American Institute of Baking (AIB)
  • Certified Organic by QAI Quality Assurance
  • Rabbinical Councils – Chicago Chapter – Kosher Certified
  • CGMP Certification

Quality Assurance Programs:

  • Allergen Control
  • Analysis + Inspection – Raw Material, In-Process + Finished Goods
  • HACCP Analysis – Hazard Analysis Critical Control Points
  • In House 3rd Party Facility Audits through NSF
  • Material Lot Control
  • Master Sanitation Programs
  • Metal Detection – Ferrous / Non Ferrous Metals
  • Microbiological Monitoring Program
  • QA Positive Hold + Release Program
  • Records Retention
  • Standard Operating Procedures
  • Weight Control

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